Browned Butter Salted Oatmeal Cookies

I love birthdays! Love, love, love them! The celebrations, the presents, the treats! Birthdays are days we get to unabashedly celebrate those that we love, one special day for one special person. Their lives make ours better and birthdays are when we get the chance to tell them so.

And today, we’re telling them with cookies.

Salty, crispy browned butter oatmeal cookies, to be specific.

I’ve been making these cookies for years, tweaking and testing the ratios of butter to browned sugar juuuuust right. And I nailed it.

And then took them to work. And a coworker ate one. Then he ate another. And then another. Then he told me they were the best things I had ever made. He loved the texture, crisp on the outside, soft on the inside. Buttery and sweet, with a delicate salty finish. He ate another, ‘nother one.

And then he brought them up in conversation months later, asking about them, if I was planning on making them anytime soon. He has continued to do so from time to time.

Message received. And cookies received! Just for him (and the rest of the staff…because he shares everything. That’s just how he is.)

I put a reminder in my phone weeks ago that his birthday was today. I wasn’t going to let it pass without a batch of these bad boys coming out of the oven to make his day a little better, because he makes mine (and all our coworkers’) day a little better.

Happy birthday, X. Enjoy these!

Browned Butter Salted Oatmeal Cookies

(makes 4 dozen small cookies or 2 dozen large, adapted from Baking Bites)

20 TBSP (2 ½ sticks) butter, browned and cooled

1 cup flour

2 cups old-fashioned oats

1 cup quick cooking oats

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 cup granulated sugar

2 cups brown sugar

2 eggs

2 tsp. vanilla extract

Flaked sea salt

To brown the butter: In a large skillet, melt butter over medium heat. When it begins to bubble, slowly begin swirling pan. Continue swirling until bubbles increase and turn into foam and then dissipate, leaving browned bits along the bottom of the pan. Immediately remove from heat to cool, pouring into the bowl of a stand mixer

Whisk together the oats, flours, soda, powder, salt and cinnamon, set aside.

When the butter is cool, add the sugars and mix until mixture starts to become fluffy. Scrape down the sides of bowl as necessary.

Add eggs one at a time, mixing thoroughly with each addition. Stir in vanilla.

In three batches, add the dry ingredients to the wet. Scrape down sides of bowl to be sure dough is thoroughly combined.

Wrap dough in plastic wrap and refrigerate for one hour or until ready to use.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment or silicone mats.

Using a small cookie scoop, form balls of dough and place evenly across sheets.

Bake in preheated oven for 8-10 minutes or until edges are golden brown and center has started to set. Remove to rack to cool.

While cookies are cooling, sprinkle lightly with flaked sea salt.

Cookies can be stored in an airtight container for one week.

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